Ingredients with Measurements:
- 1 whole fish (tilapia or sea bass), cleaned and scaled
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 stalks scallions, sliced
- 1 red chili, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
For the Spicy Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1 tablespoon chili oil
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 red chili, sliced
- 1 green onion, sliced
Special equipment needed:
- Steamer basket or steamer rack
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, sesame oil, Shaoxing wine, cornstarch, water, garlic, ginger, scallions, and red chili. Set aside.
2. Season the fish with salt and pepper, and place it on a heatproof plate that fits inside your steamer basket.
3. Pour the sauce mixture over the fish, making sure it is evenly coated.
4. Bring water to a boil in a steamer basket or pot with a steamer rack. Place the plate with the fish on top of the steamer basket or rack.
5. Steam the fish for 10-15 minutes, or until the flesh is opaque and flakes easily with a fork.
6. While the fish is steaming, prepare the spicy sauce by mixing together soy sauce, vinegar, sugar, chili oil, sesame oil, garlic, red chili, and green onion in a small bowl.
7. Once the fish is cooked, remove it from the steamer and pour the spicy sauce over it.
8. Garnish with additional sliced scallions and red chili, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Steam the fish over boiling water.
Serving size:
- This recipe serves 2-3 people.
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Tilapia or sea bass can be substituted with any white fish.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Chili oil can be substituted with hot sauce or red pepper flakes.
Variations:
- Add sliced vegetables such as carrots, bell peppers, or bok choy to the plate with the fish before steaming.
- Use a different type of sauce such as black bean sauce or sweet and sour sauce.
Tips and tricks:
- Make sure the fish is evenly coated with the sauce mixture before steaming.
- Use a heatproof plate that fits inside your steamer basket or rack.
- Garnish with fresh herbs such as cilantro or Thai basil for added flavor.
Storage instructions:
- Store leftover fish in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the fish in the microwave or oven until heated through.
Presentation ideas:
- Serve the fish on a bed of steamed rice or noodles.
- Garnish with fresh herbs and sliced vegetables for added color and texture.
Garnishes:
- Sliced scallions, red chili, cilantro, or Thai basil.
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli, bok choy, or green beans.
- Cucumber salad with sesame dressing.
Troubleshooting advice:
- If the fish is not cooked through, steam for an additional 5-10 minutes.
- If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Use caution when handling hot plates and steam.
Food history:
- Steamed fish is a popular dish in many Asian cuisines, including Chinese and Thai.
Flavor profiles:
- This dish is savory, spicy, and slightly sweet.
Serving suggestions:
- Serve hot with a side of steamed rice or noodles.
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Region: Indonesian